Ingredients
- 8 medium russet potatoes, baked
- 3 cups (18 ounces) Natural Melt™ Creamy Fontina, shredded
- 8 slices bacon, cooked and finely chopped
- 2 tbsp garlic chives, finely chopped
- 1/2 cup scallions, finely chopped
- 1/4 cup butter, melted
- 1 1/2 cup half & half
- 3/4 cup sour cream
- 1 1/2 cup kale, chopped
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
Method
- Preheat oven to 400 degrees F.
- Peel half (4) of the potatoes, then coarsely smash all potatoes together.
- Combine remaining ingredients in a large bowl. Stir in potatoes and mix until thoroughly combined.
- Place mixture in a greased 9” x 13” casserole dish and bake for 45 – 55 minutes.